Every Helping
Sign in

Dinner recipe · from the recipe book

Dry Chickpea and Cauliflower Masala with Rice

Toasty cumin-scented chickpeas and browned cauliflower, potato and peppers cling to a thick, tangy spice coating, served over fluffy rice.

Dry Chickpea and Cauliflower Masala with Rice

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 2 small300 gRed potatoescut into 1/2-inch cubes
  • 1 cup chopped150 gRed bell pepperdiced
  • 1½ medium160 gYellow onionthinly sliced
  • 1½ medium200 gTomatoesfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2½ tbsp36 gCanola oil
  • 2½ tsp5 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • 2½ cups580 gWater
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 tbsp30 gLemon juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Prepare all vegetables first: slice the onion, chop the tomato, cube the potato, cut the cauliflower into florets, dice the bell pepper, mince the garlic, seed and mince the jalapeño, and grate the ginger.
  2. Start the rice: bring 420 g of the water to a boil in a saucepan, add the rice and a pinch (about 1 g) of the salt, cover, and simmer on low for 18 minutes; rest off the heat, covered, while you finish the curry.
  3. Heat half the canola oil in a large skillet over medium-high heat. Add the potato and cauliflower and cook, stirring occasionally, until browned in spots, about 8 minutes. Transfer to a plate.
  4. Add the remaining half of the canola oil to the skillet, then the onion; cook until deep golden, about 7 minutes.
  5. Stir in the garlic, ginger and jalapeño and cook 1 minute. Add the cumin, coriander, turmeric and paprika and stir 30 seconds until fragrant.
  6. Add the tomato and cook, mashing, until it breaks into a thick paste, about 4 minutes.
  7. Return the potato and cauliflower to the skillet, add the chickpeas, bell pepper, the remaining salt and the remaining 160 g of water. Cover and cook on medium-low until the potato is tender, about 10 minutes.
  8. Uncover and cook on medium-high, stirring, until the liquid is gone and the spices cling to the vegetables, 3 to 4 minutes.
  9. Stir in the lemon juice, scatter the cilantro on top, and serve over the rice.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book